SPRING MENU

choose your cake flavor & size then DM @butterluxbakery or email hello@butterluxbakery.com

Please allow 48 hours.

6” double layer cake, serves 1-5, $40 + delivery fee

8” double layer cake, serves 10-12, $70 + delivery fee

the Leah: spiced carrot cake, miso-walnut streusel, orange dulce de leche, brown butter cream cheese frosting. even if you don’t like carrot cake, you might like this one.

the Erin: coconut cream cake, pineapple crème chiboust, salted caramel buttercream. pretend you’re on the beach.

the Nancy: meyer lemon cake, pistachio praline crunch, white chocolate-sesame buttercream. here comes the sun.

the Lisa: roll cake! ginger sugar chiffon, sweet whipped cream & strawberries, coriander-confectioner sugar dusting. classic with a twist. ($50 for a 6 serving roll. this could also be a layer cake)

the Mary: devil’s food cake, strawberry-lemon preserves, bittersweet chocolate buttercream. for the chocolate lovers.

butter & sugar corn really finding her light 📸 sweet corn is amazing with summer fruit 🫐🍑 this is going to get lightly grilled and steeped into whole milk to make a pastry cream filling . . . #butterluxbakery #corn #summer #pastrycream #cak
a custom #mothersday mini in the wild 🌷 earl grey tea cake, walnut-honey streusel, orange zest buttercream ☕️Pinkies out 🍰🙃
Happy Mother’s Day weekend mini 🍰 from @butterluxbakery to all the moms (of humans, dogs, plants etc.) thank you for your love💛💛💛
pistachio praline crunch inside the Nancy 🪀🎾💚➡️Meyer lemon cake layers and white-chocolate sesame buttercream . . . . #cake #dessert #birthday #buttercream #yummy #portsmouth #bakery

 FAQs

 

  • Venmo or Cash upon delivery, plz.

  • Yes! Happy to discuss options. Just please allow some extra time.

  • Everything is processed in a kitchen that uses nuts, flour, eggs, etc. So unfortunately I can’t accommodate any allergen requests.

  • I had the time of my life earning my Certificate of Pastry Arts from San Francisco Cooking School in 2015. My instructor was Chef Nicole Plue who won the James Beard award for Best Pastry Chef among many other accolades. Then I worked as a pastry cook at two of the best restaurants in SF- both Michelin-starred- State Bird Provisions & The Progress. I learned even more from the very best. Then I took a different role as Guest Relations Manager there and learned a whole new side to the business. But I still love to bake!

  • I thought it’d be fun to name them all after women that inspire me! And in some cases women that made special flavor requests.

  • Depends where you live or where we meet up. It’s $20 per hour of driving time.